Earl Grey Banana Bread

Preheat the oven to 175°C and line the pan before mixing, then grind the measured 4g tea until no coarse pieces remain. Cream the softened unsalted butter with the sugar until the mixture becomes lighter in color. Add the 2 eggs one at a time, mixing after each addition so the base stays smooth and glossy. Mash the bananas with a fork, leaving a few small soft pieces, and fold them into the butter mixture with the milk and ground Earl Grey. Sift in the all-purpose flour, baking soda, and salt. Use a spatula to lift the batter from the bottom and stop as soon as the last dry streak disappears. Transfer the batter to the prepared pan and bake for 45 to 50 minutes. If the surface darkens while the middle still needs time, cover the loaf loosely with foil. A split top and a skewer that comes out without wet batter indicate that the center is done. Let the loaf stand in its pan for 15 minutes, then unmold it and cool it completely before slicing. The finished crumb holds small traces of banana throughout, while the powdered tea is dispersed through the loaf instead of collecting in coarse pockets.